9/23/13

Oven Roasted Tomatoes

To be honest, I'm not a super big tomato person. I am never eat them on salads, sandwiches or just for the tastiness of it. I do eat them in soups, casseroles and even salsa. Because obviously that makes logical sense.

When I saw this recipe for slow roasted tomatoes, I decided they should be added to my 'Nicole-Approved-Tomato-List'. I modified the recipe slightly and was so pleased with the results. Now I have a nice big pile squirreled away in my freezer for the winter. Aka Sometime Before December First.

Wash tomatoes, remove stems and slice vertically. The thinner the slices, the quicker they will roast. Arrange on baking stone or other pan. Brush with oil and sprinkle with spices. Bake at 200 degree oven for 4-6 hours depending on desired dryness. Remove from oven and cool. Freeze on a parchment lined pan until solid. Freeze in an airtight container for up to six months.

We've already enjoyed these on pizzas, sandwiches, and eggs!

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I'm not going to lie that I wasn't super pumped with today being the first day of fall. We're about to get all crazy in these parts with the pumpkins and leaves and stuff. We also did a pretty awesome family photoshoot in a small forest-y area near our house this evening. All this good stuff and more coming up this week so don't go far away!